West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1887-12-22
II ,cInrs.

RAISED GUrDpLE CAKES. Take
quart oI sweet milk, warm it enough TO
melt large tablespoonful OF butter, add
two tc1ppunfuls salt, and flour to mako
a pretty stiii batter. Cover closely and
keep in u warm place until morning,
whom fly ON grddlc II found to bo
stiff, thin it with little tcpid milk
LHoNNAIsE PorAroEs. Slice quart
of cold boiled ones Fry To nice yell
low tablespoonful of onion chopped
fine IN three ttblcspoOnfuls OF butter;
od to this tn potatoes and table
spoonful OF minced parslcy, seasoning
with salt and pepper TO taste. stir care
fully so as not TO break the potatoes,
until they ar, well Drowned, when they
arc done. Servo hot
RICE WAFFLE. Sculd i'm quart of
sweet milk. u tablespoonful of rico flour;
add when cool two we'll beaten cggs, a
co3cc cupiul bJicd rice, little salt, two
toaspooniul5 lolng powder and suli-
cent uOur to make a thick batter. Bake
IN we'll CREASED vale irons. They re.
quiic "a little moro time for baking than
ordinary Wuucs, but when properly made
and cooked are very excellent
BHNN Sour--This soup is usual y
mndc with meat but it is very good
without If prepared thus: Sook quart
of beans over night in warm water, cook
them iu the same water in the morning
vi h one small onion. When very soft,
luJ them through sieve and return 10
the LctIlc. Add enough milk TO mike
il ms thin a4 liked, aud season with but
ter pepper aud salt. tir occasionally
while IL is scaldug rs it is liable to
scorch. When IL boils up il is done.
THIS is not only very palatnblc, but u is
al. o very hcalthful andnourshing dish,
which wcall enjoy
Cons BuENp Wrrnour YEAST. To 3
cups corn mon take 3j cups wheat -four,
/ cupful mola-scs Tor less il not liked
sweet, "a quart sour milk. and n tea
spoonful each Of spdaand salt y ssolve
the soda, add il 10 the milk and the
other ingredients successfully until the
whole j. well mixed. Then pour into a
creased deep tin basin and place in the
steamer. steam it a hours and after
ward bake an hour. Tbs if properly
done. Will be very light aud moist and is
good both cold and hot Before baking,
hcmiNture is very thin and soft, but the
long cooking makes it come out all
right.
ROAST TURKEY. In buying turkeys
it is always well 30 know how TO tell
young from Old ones. " the legs arc
black and mooth the bird is Young; but
if red and rough it is old, and unless one
has plenty of time TO cook 10 soft, il
should bcuyoided. Pick and d aw care
fully and stun both breast and body
with bread crumbs moistcncd and well
seasoned with butter, pepper aud salt,
and thyme or summer snvOry, il liked
Sew zap the apcrturcs and tie or skcwcr
thc wings and legs close 10 the body.
Place it in the dripping pan without
water and put it in hot oven 90 roas'.
when Ia.ty done begin 10 bastc with
butter and saitcd water and continue
t1.snt frequent intervals until it is done.
ThcI take { zap, rcmovc the skcwcrs aud
stitches, aud glrni-h with curlcd
parse Ihickcn the gravy after having
added to 30 the cooked and finely
chopped giblct5. When done pour into
% gravy turcc1 and send at once To the
table Some prefer sauslgcs tgincd
oIud the neck and breast Of tho turkey
aud baked with it; others prefer thin
.li.c7 of salt pork lf oysters arc liked
boz tho ,tu.lrg they can be put in with
ihc brcal crumbs -Irari. FovmT.